Bobby Baldwin Sliders, Fix

Light Group corporate chef Brian Massie has a way with sliders. Take, for example, these pricey-but-worth-it mini-burgers named for the MGM Resorts International executive and former Bellagio president. They are made from Kobe beef and served in a trio, with aged cheddar cheese and grilled onions, accompanied by spiced fries.

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Critical Mass

Cocktail Culture

Critical Mass

By Xania Woodman

Like Due Forni owner Alex Taylor, formerly of Wynn Resorts, and chef Carlos Buscaglia, formerly of Fiamma, barman Mike Donaldson carved a career out on the Strip before heading for the hills of south Summerlin. He started with the Light Group and Tao Group before opening Scarpetta and D.O.C.G. in the Cosmopolitan as the sommelier and beverage director. Now at Due Forni (3555 S. Town Center Drive, Suite 105), Donaldson has managed to create a small but powerful cocktail program in a restaurant better known for its wine list and more than 40 by-the-glass offerings.



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